I tried this new recipe because I like coffee cake, but thought the muffin idea was pretty clever, and looks nice too. I recently made these for a baby shower. Note: highly addictive crumb topping, so I would not recommend tasting while baking.
Coffee Crunch Muffins
Author: Molly
Recipe type: breakfast, muffins
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12 muffins
Ingredients
- For the crumb topping:
- ⅓ c. sugar
- ⅓ c. brown sugar
- 1 t. cinnamon
- ¼ t. salt
- ½ c. unsalted butter, melted
- 1½c. flour
- For the muffins:
- 1½ c. flour
- ½ c. brown sugar
- 2 t. baking powder
- 1 t. cinnamon
- ¼ t. baking soda
- ¼ t. salt
- ¾ c. milk
- ⅓ c. canola oil
- 2 large eggs
- For the glaze:
- ¼ c. powdered sugar
- 1 t. milk
Instructions
- Preheat oven to 375 degrees. Line a 12 cup muffin tin with paper liners or coat with non-stick spray; set aside.
- To make the crumb topping, combine sugars, cinnamon, and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.
- In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
- In a large glass measuring cup or bowl, whisk together milk, oil, and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the muffin tray. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 15-17 minutes or until a tester inserted in the center comes out clean.
- To make the glaze, combine the powdered sugar and milk. Whisk until smooth. If the glaze is too thin, add more sugar as needed.
- When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.
